{"id":43049,"date":"2025-10-28T16:01:17","date_gmt":"2025-10-28T05:01:17","guid":{"rendered":"https:\/\/luxuryescapes.com\/inspiration\/?p=43049"},"modified":"2025-10-28T16:04:33","modified_gmt":"2025-10-28T05:04:33","slug":"where-to-eat-pakington-street-geelong","status":"publish","type":"post","link":"https:\/\/luxuryescapes.com\/inspiration\/where-to-eat-pakington-street-geelong\/","title":{"rendered":"Eat, Sip, Stroll: The Best Around Geelong\u2019s Pakington Street in One Day"},"content":{"rendered":"\n

Find out where to eat and drink around one of Geelong’s most exciting streets.<\/em><\/strong><\/p>\n\n\n\n

Geelong has quietly shaken off its industrial past and turned into one of Victoria\u2019s most interesting places to eat, drink and explore. There\u2019s a constant buzz of new openings \u2013 caf\u00e9s, bars, art spaces and makers popping up faster than you can say \u201cflat white.\u201d At the heart of it all sits Pakington Street \u2013 running from the leafy calm of Newtown up through the lively hum of Geelong West \u2013 lined with everything from brunch spots and bakeries to galleries and wine bars. You could easily spend an entire day here \u2013 and here\u2019s how to do it. <\/p>\n\n\n\n

Breakfast: The Birch Cafe<\/h3>\n\n\n\n
\"The<\/a><\/figure>\n\n\n\n

Start at the Newtown end of Pakington Street, at The Birch<\/a>. This light-and-bright cafe is one of the street\u2019s newcomers and has been quick to earn a loyal fanbase. The courtyard out back has play equipment for kids, and the tables inside are well spaced so you\u2019re not elbow-to-elbow with strangers. Pooches are welcome, too.<\/p>\n\n\n\n

The menu leans Asian fusion, pairing flavours of Thailand, Japan and Malaysia with breakfast and lunch favourites you already know. Think crispy chilli sambal eggs, beef rendang eggs Benedict and even a breakfast banh mi. Sweet tooths will hone in on the coconut French toast. <\/p>\n\n\n\n

\"The<\/a><\/figure>\n\n\n\n

It\u2019s the breakfast burger that catches my attention. It comes with a juicy chorizo patty and a rosti that\u2019s more mashed potato than hash brown \u2013 and all the better for it. The yolk of the fried egg inside pops just how I like, running over the sides of the burger and staining the brioche bun a vivid orange. It\u2019s a loaded burger but, happily, structural integrity isn\u2019t compromised.<\/p>\n\n\n\n

Our other order \u2013 mushrooms, sourdough, thyme and corn truffle \u2013 arrives in a generous pile, and the green detox juice (made to order) has just the right amount of ginger to wake you up.<\/p>\n\n\n\n

Mid-Morning: Aysha Hansen Fine Fragrances<\/h3>\n\n\n\n
\"Aysha<\/figure><\/div>
\"Aysha<\/figure><\/div>
\"Aysha<\/figure><\/div><\/div><\/div><\/div><\/div>\n\n\n\n

From The Birch it\u2019s a short walk to Aysha Hansen Fine Fragrances<\/a>, tucked inside the Boom creative precinct. Aysha Hansen runs small workshops where you design your own scent from scratch. The two-hour sessions are masterclasses in perfumery, with budding noses blending bespoke fragrances from a curated set of around 70 premium ingredients. <\/p>\n\n\n\n

Aysha talks through top, middle and base notes with the patience of a scientist and the enthusiasm of someone who clearly loves her craft. Her ingredients are from the same supplier used by Chanel and Tom Ford, but what you make isn\u2019t a replica of something you already wear \u2013 it\u2019s genuinely your own scent. She guides you through every step like a scent sherpa, balancing each layer along the way. I have to downplay my preening when I\u2019m complimented on my selections. <\/p>\n\n\n\n

It\u2019s immensely fun and unexpectedly absorbing, giving me a new appreciation for the world of fine fragrances. I\u2019m floored to learn that my concoction is likely to contain more than 100 different ingredients. I leave with a bespoke bottle that smells of vanilla, cedar and rose \u2013 and the feeling I\u2019ve just done something genuinely special. I spritz my fragrance every day the following week, waving my pulse point at anyone who unknowingly comments on how good I smell. <\/p>\n\n\n\n

Lunch: The Retreat<\/h3>\n\n\n\n
\"The<\/a><\/figure>\n\n\n\n

By lunchtime, I\u2019ve made it to The Retreat<\/a> in Geelong West \u2013 one of the newer openings in the Hamilton Group\u2019s growing stable of local restaurants. The building once housed a post office, and from the outside it looks fairly modest. Step inside, though, and it keeps unfolding: a front dining room, another tucked behind, and a leafy courtyard out the back. <\/p>\n\n\n\n

We start with calamari in caf\u00e9 de Paris butter and chorizo jam \u2013 tender, sweet and just smoky enough, the jam reminding me of a soft, spreadable nduja. When it arrives, the ‘Butcher\u2019s Cut’ is a generous lamb rack, three perfect points atop a bright pea and herb pur\u00e9e, with fermented black garlic, confit onion and something called lamb snow \u2013 a new one for me, and one I\u2019d happily have again. The thickest lamb jus I\u2019ve ever seen is almost too rich, so I approach with caution. Our second main, the day\u2019s market fish, comes as a crisp-skinned fillet served on what can only be described as a mountain of green peas, pancetta and smoked fish jus. It\u2019s here I regret eating my baguette slice already; a second helping would have sopped up the jus perfectly. A side of confit carrots with pistachio and lavender honey turns up unannounced, which I take as a sign I\u2019m in the right place. <\/p>\n\n\n\n

\"The<\/figure><\/div>
\"The<\/figure><\/div><\/div><\/div><\/div><\/div>\n\n\n\n

The flavours are bold but balanced, the presentation polished without being fussy. I\u2019m too full to contemplate dessert \u2013 a rare event for me. I eye off their just-launched breakfast service menu for future visits. <\/p>\n\n\n\n

Afternoon: A stroll<\/h3>\n\n\n\n

A walk helps. Pako\u2019s perfect for browsing \u2013 a mix of boutiques, bakeries and art spaces that feel more local than polished. Head to Boom Gallery<\/a> to check out new artists, grab a pastry from Born & Bread Bakehouse, and make a mental note to come back for dinner at Baah Lah!<\/a> next time you\u2019re in town. <\/p>\n\n\n\n

Dinner: Tulip<\/h3>\n\n\n\n

Once you\u2019ve cut some laps to make room, Tulip<\/a> is the perfect way to end your day. It\u2019s been a fixture on Pakington Street since 2013, known for its clever share plates that blur the lines between Australian, Asian and European influences. The dining room is warm and low-lit, the kind of space that buzzes without being noisy, and owner Dan runs the floor like a ringmaster. His enthusiasm is infectious; he says there\u2019s one menu item he refuses to take off \u2013 the prawn sando with fermented hot sauce and tarragon \u2013 because he eats one every single day. I can see why: it\u2019s crunchy, sneakily spicy and exactly the kind of food that makes nod in appreciation mid-bite. <\/p>\n\n\n\n

\"Tulip<\/figure><\/div>
\"Tulip<\/figure><\/div><\/div><\/div><\/div><\/div>\n\n\n\n

Everything here feels thoughtful. Thick slabs of Ket Baker sourdough arrive with cultured butter that\u2019s just on the right side of salty. Chicken liver p\u00e2t\u00e9 is piped onto wafer-thin crisps and finished with a strip of candied orange \u2013 the sweetness cuts beautifully through the richness. Juicy scallops sit in pools of XO butter. Our main, a hanger steak with caf\u00e9 de Paris butter, comes crowned with two unapologetic anchovies (don\u2019t judge, we push them aside). Fries are dusted with nori and bonito seasoning, giving them an umami edge that makes them hard to stop eating, and the side salad\u2019s dressed in a punchy green goddess concoction with shaved ricotta salata. <\/p>\n\n\n\n

Dessert reminds me of something from a box of Cadbury Roses \u2013 a light chocolate ganache atop chocolate soil with a scoop of strawberry sorbet that tastes like summer. It\u2019s the kind of meal that feels both polished and relaxed; refined but never pretentious. <\/p>\n\n\n\n

Sleep it off: Bayside Geelong Hotel & Apartments<\/h3>\n\n\n\n
\"Bayside<\/figure><\/div>
\"Bayside<\/figure>
\"-\"<\/figure><\/div><\/div><\/div><\/div><\/div>\n\n\n\n

When you\u2019ve finished your Pakington Street culinary odyssey, head to Bayside Geelong Hotel & Apartments<\/a>. Another of Geelong’s newcomers, Bayside promises a peaceful retreat and place to rest when you’re simply too full to do anything else except fall onto your king bed. The Superior Studio Apartment has a bed facing a sleek wall-mounted TV; the bathroom gleams with jewel-green tiles, and a compact kitchenette is ideal for anyone planning to stay in Geelong for more than one night (as you should). <\/p>\n\n\n\n

Downstairs, Franca\u2019s Italian-leaning restaurant delivers the same polish: moody lighting, silky pasta, crisp pizza and gelato that wouldn\u2019t feel out of place in Rome. Mornings can start on a high with a Contintental plate (flaky croissant, prosciutto, soft-boiled egg, fresh fruit) plate if you really are feeling la dolce vita<\/em>, or opt for something more virtuous like a smoothie bowl. A decent gym and indoor swimming pool also lend themselves to health-conscious pursuits.<\/p>\n\n\n\n

The location couldn\u2019t be better, right opposite Griffin Gully Pier and within an easy 15-minute walk to The Pier Geelong and Eastern Beach. With the next stage of its refresh due in 2026, Bayside is one to watch \u2013 and one to stay.<\/p>\n\n\n\n

\n\t\n\t

Discover the Bellarine Peninsula<\/h3>\t\n\t
\n\t\n\t\t
\n\t\t